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Tournedos Rossini, the Glossary

Index Tournedos Rossini

Tournedos Rossini is a French steak dish consisting of a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute.[1]

Table of Contents

  1. 14 relations: Adolphe Dugléré, Auguste Escoffier, Beef tenderloin, Crouton, Demi-glace, Filet mignon, Foie gras, France, Gioachino Rossini, List of beef dishes, Madeira wine, Marie-Antoine Carême, Savoy Hotel, Truffle.

  2. French beef dishes
  3. Gioachino Rossini

Adolphe Dugléré

Adolphe Dugléré (3 June 1805 in Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême.

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Auguste Escoffier

Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.

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Beef tenderloin

A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.

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Crouton

A crouton is a piece of toasted or fried bread, normally cubed and seasoned.

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Demi-glace

Demi-glace ('half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces.

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Filet mignon

Filet mignon is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow.

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Foie gras

fat liver) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver.

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France

France, officially the French Republic, is a country located primarily in Western Europe.

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Gioachino Rossini

Gioachino Antonio Rossini (29 February 1792 – 13 November 1868) was an Italian composer who gained fame for his 39 operas, although he also wrote many songs, some chamber music and piano pieces and some sacred music.

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List of beef dishes

This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient.

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Madeira wine

Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa.

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Marie-Antoine Carême

Marie-Antoine Carême (8 June 1783 or 178412 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century.

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Savoy Hotel

The Savoy Hotel is a luxury hotel located in the Strand in the City of Westminster in central London, England.

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Truffle

A truffle is the fruiting body of a subterranean ascomycete fungus, one of the species of the genus Tuber.

See Tournedos Rossini and Truffle

See also

French beef dishes

Gioachino Rossini

References

[1] https://en.wikipedia.org/wiki/Tournedos_Rossini